How to Make It
Heat 1 1/2 teaspoons of the oil in a medium skillet over medium-high. Add cheese, and cook, stirring occasionally, until browned, about 1 1/2 minutes. Transfer cheese to a plate, and set aside. Add serrano chile, cumin seeds, and 1 1/2 teaspoons of the oil to skillet. Cook, stirring occasionally, until fragrant and chile is slightly blistered, 1 to 2 minutes. Stir in spinach; cook just until wilted. Remove from heat. Transfer spinach mixture to the bowl of a food processor; process until smooth.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Stir in garlic, ginger, salt, garam masala, and coriander. Cook 1 minute. Add tomatoes and water; cook, stirring and scraping to loosen browned bits from bottom of skillet, 2 minutes. Stir in spinach mixture; cook 2 minutes. Stir in cheese, and sprinkle with cilantro. Serve over rice with grilled naan.